Carrot Cake Zucchini Muffins: Moist, Wholesome, and Naturally Sweet

If you’ve ever wished you could eat carrot cake for breakfast, these Carrot Cake Zucchini Muffins are the answer. They’re fluffy, perfectly spiced, and filled with real vegetables — carrots and zucchini — that add moisture and sweetness naturally.

The result? A golden, bakery-style muffin that’s soft on the inside, slightly crisp on top, and full of cozy carrot cake flavor without being heavy or overly sweet.

Whether you enjoy them as a grab-and-go breakfast, lunchbox snack, or afternoon treat with coffee, these muffins are everything you love about carrot cake — in a healthy, portable form.

Why You’ll Love This Recipe

These muffins strike the perfect balance between indulgent and wholesome. Here’s why they’re a keeper:

• 🥕 Naturally Moist: Carrots and zucchini make these muffins soft and tender without excess oil.
• 🌿 Packed with Veggies: A sneaky way to eat more vegetables while enjoying dessert-level flavor.
• 🧁 Bakery-Style Texture: Tall, fluffy tops with a soft crumb inside.
• 🌾 Healthy Swaps: Uses wholesome ingredients like whole wheat flour, olive oil, and minimal sugar.
• 🍯 Perfect Anytime: Ideal for breakfast, snacks, or meal prep.

Ingredients You’ll Need

You don’t need anything fancy — just simple pantry staples and fresh produce.

Dry Ingredients:

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Wet Ingredients:

• ⅓ cup olive oil (or melted coconut oil)
• ⅓ cup brown sugar
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)
• 1 cup grated carrot

Optional Add-Ins:

• ½ cup chopped walnuts or pecans
• ½ cup raisins or shredded coconut
• Cream cheese glaze for topping (optional)

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the oil, brown sugar, honey, eggs, and vanilla until smooth and slightly frothy.

Step 4: Add the Veggies

Fold in the grated carrots and zucchini. Make sure to squeeze out excess moisture from the zucchini using a paper towel — this ensures the muffins rise properly and don’t become soggy.

Step 5: Combine Everything

Add the wet mixture to the dry ingredients. Gently fold until just combined — do not overmix. The batter should be thick and slightly lumpy.

Step 6: Add Optional Mix-Ins

Fold in chopped nuts, raisins, or coconut if desired. These add flavor and texture.

Step 7: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 8: Bake

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.

Step 9: Cool and Glaze (Optional)

Let muffins cool for 10 minutes in the pan, then transfer to a rack. For a bakery-style finish, drizzle with cream cheese glaze once cooled.

Carrot Cake Zucchini Muffins

Moist, fluffy, and packed with hidden veggies, these Carrot Cake Zucchini Muffins are a wholesome breakfast or snack that tastes just like dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Wet Ingredients

• 1/3 cup olive oil
• 1/3 cup brown sugar
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini squeezed dry
• 1 cup grated carrot

Optional Add-Ins

• 1/2 cup chopped walnuts or pecans
• 1/2 cup raisins or shredded coconut

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Grater

Method

 

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
2. Whisk together dry ingredients in a bowl.
3. In another bowl, whisk oil, sugar, honey, eggs, and vanilla.
4. Fold in grated zucchini and carrots.
5. Combine wet and dry ingredients, mixing gently until just combined.
6. Add nuts or raisins if desired.
7. Divide batter into muffin cups and bake 18–20 minutes or until golden.
8. Cool 10 minutes, then drizzle with cream cheese glaze if desired.

Notes

Squeeze the zucchini before adding to remove excess water for better texture.

Cream Cheese Glaze (Optional but Delicious)

• 2 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Whisk until smooth and creamy. Drizzle lightly over cooled muffins.

Tips for Perfect Muffins

1. Don’t skip squeezing the zucchini. Too much moisture will make the muffins dense.
2. Use room-temperature eggs for even mixing and better rise.
3. Don’t overmix the batter. Stir until just combined to keep the muffins fluffy.
4. Bake in a preheated oven — consistent temperature helps create domed tops.
5. Let them rest 5–10 minutes before removing from the pan to prevent crumbling.

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well up to 5 days.
• Freezer: Freeze up to 3 months. Reheat in the microwave for 20 seconds or in the oven at 300°F for 5 minutes.

Nutritional Benefits

Each muffin is packed with vitamins, fiber, and antioxidants thanks to the carrot and zucchini combo.

Per Muffin (with nuts):

• Calories: 210
• Protein: 4g
• Carbs: 28g
• Fat: 9g
• Sugar: 12g
• Fiber: 3g

It’s the perfect balance of comfort and nutrition — sweet enough to satisfy your cravings, but nourishing enough for breakfast.

Flavor Variations

• Morning Glory Muffins: Add crushed pineapple and coconut for tropical flavor.
• Chocolate Chip Twist: Fold in mini dark chocolate chips.
• Apple-Carrot Muffins: Replace zucchini with grated apple for a fall-inspired version.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of regular flour.
• Vegan Adaptation: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Why Carrot Cake Zucchini Muffins Are a Fan Favorite

It’s the kind of recipe that brings comfort to your kitchen. The warm aroma of cinnamon and nutmeg, the golden tops rising beautifully in the oven, and that first bite — moist, gently sweet, and full of flavor.

These muffins make busy mornings brighter, and they’re also perfect for meal prep. One batch yields a dozen muffins that keep beautifully — so you can enjoy them all week long.

Serving Ideas

• Serve warm with a pat of butter or almond butter.
• Enjoy with Greek yogurt and honey for breakfast.
• Add a drizzle of cream cheese frosting for dessert-style muffins.
• Pair with coffee or tea for a cozy afternoon break.

In Summary

These Carrot Cake Zucchini Muffins are the perfect marriage of health and comfort. The carrots bring sweetness, the zucchini adds moisture, and the spices create that familiar carrot cake warmth.

They’re easy to make, packed with nutrition, and irresistibly delicious — whether you’re baking for family, friends, or just yourself.